General: NO MORE mashed potatoes

Subject: NO MORE mashed potatoes
From: Fradybunch (fradybunch at
Date: Tue, 16 Feb 1999 17:10:15 -0500
Well, after dinner last night, my family informed me they just can't take any more mashed potatoes. They also informed me that adding something such as parmesan or garlic or anything to them still makes them mashed potatoes. After offering all of them the opportunity to do the cooking for a while, and having no takers, I have decided that I agree. We have been on a mashed potato binge.

I need new potato recipes - anything but mashed potatoes or potato pancakes - they contain mashed potatoes!!!

Thanks for your help.
From: sf at (sf)
Date: Tue, 16 Feb 1999 20:11:26 GMT
Gee, that reminds me of the day my husband looked at his plate and said: "My favorite vegetable, again.... squash." in a way that made it clear he didn't mean it.

I'd been serving zucchinni, spaghetti, patty pan, crookneck, butternut, acorn - you name it, but very little in the way of beans, carrots or corn for months. I just didn't think about the fact that they were all a type of squash. Up to that point, if you'd asked me what my favorite vegetable was, I wouldn't have said "squash".
From: carol_arie at (Damsel in dis Dress)
Date: Tue, 16 Feb 1999 22:23:17 GMT
Fradybunch spake unto us, saying:
>Well, after dinner last night, my family informed me they just can't
>take any more mashed potatoes.

I love au gratiins and scalloped potatoes. I don't have specific recipes, but maybe someone else has something handy.

Have you also thought of other starchy side dishes that could replace those mashers? Rice, macaroni, barley, all kinds of good stuff is out there!

Good luck on de-borifying your meals! (I just made that word up!)
From: Goomba (goomba at
Date: Tue, 16 Feb 1999 17:24:45 -0500
Why so many potatoes?? No rice, pasta or anything else??
From: Fradybunch (fradybunch at
Date: Tue, 16 Feb 1999 17:35:32 -0500
We do actually have other starches occasionally, such as pasta and rice, but since we grow too many potatoes in our garden :^0 , we tend to eat many more of them, because we don't actually have to purchase them!!!

As for de-borifying a meal, I'm ALWAYS trying to combat that!!!
From: carol_arie at (Damsel in dis Dress)
Date: Tue, 16 Feb 1999 23:01:25 GMT
Fradybunch spake unto us, saying:
> but since we grow too many potatoes in our garden :^0 , we tend
>to eat many more of them, because we don't actually have to purchase

Okay, now I'm jealous! *grin*

Well, my lunch today was leftover baked potatoes, cubed with the skins on, and fried with onions, cubes of leftover ham, salt, and pepper. It was wonderful! I just regret not having green peppers on hand.

Potato soup is a favorite of ours, and 'taters are great, tossed in with beef and pork roasts.

Do you ever do a 'potato bar' for your family dinners? Baked potatoes for everyone, then fill the table with assorted toppings so each person can make a custom 'tater.

Examples: sour cream, chopped onions, green peppers, chives, bacon bits, cheese, chili, broccoli, anything that tickles your fancy (provided, of course, that you have a ticklish fancy!)

Does that help ... at all? <helpless look>

Carol, willing to help you eat those homegrown potatoes
From: S. John Ross (sjohn at
Date: 17 Feb 1999 16:42:20 GMT
If "using up lots of potatoes" is the idea, then don't forget yummy potato soups and chowders.


2-4 potatoes, peeled, in half-inch cubes
Black Pepper
1/4 lb salt pork, chopped
1 small onion, chopped fine
1 pint heavy cream
Two 6.5 ounce cans chopped clams

In a large saucepan, bring four cups of salted water (2 tsp salt) to a rolling boil, and toss in the cubed potatoes. Bring to a boil. Immediately remove from heat into a heat proof bowl containing 1 tsp each thyme and black pepper; cover the bowl.

Add salt pork to same saucepan and toss on high heat for about four minutes. Add onions and do the same, tossing until they become lightly caramelized.

Discard two cups of the water from the potatoes. Toss two tsp flour over the bacon and onions and toss lightly. Quickly return the remaining water and potatoes to the saucepan. Bring to a boil, stirring well. Add 1 tsp salt. Reduce heat and add clams and juice, stirring in a little at a time.

Do the same thing with the cream. Serve with pilot crackers or cubed French bread. Under $4.00 per batch, makes about 2 quarts.

Substitutions: Two dozen shucked hard-shell clams equals something like two 6.5 oz. cans of chopped clams. Bacon substitutes well for the salt pork.

Potato Soup: Omit the salt pork, replace with 6 tbsp butter. Omit clams. Add a big handful of wagon-wheel noodles.
From: May's Pearls of Wisdom (veckerts at
Date: Tue, 16 Feb 1999 15:33:35 -0800
Here's a couple of ideas....May

Scalloped Potatoes

Serving Size: 8
Categories: Dinner, Vegetables

3 Lbs Potatoes -- Peeled And Sliced
1/4 Butter
2 Tbsp Flour
2 Cups Milk
1 Tsp Salt
1/4 Tsp Pepper
2 cups cheddar cheese -- shredded

Cook potatoes in lightly salted boiling water in large saucepan for 5 minutes. Preheat oven to 375 deg. Melt butter in medium size saucepan. Stir in flour until smooth. Stir in milk, salt and pepper. Cook over medium heat, stirring constantly, until mixture thickens and boils about 2 min. Remove from heat; stir cheese. Spoon half of the potatoes into prepared baking dish; add half the sauce. Stir gently to mix well. Add remaining potatoes and sauce; stir to mix. Cook 45min. or until brown on top.

Luchow's German Potato Salad

Recipe By: Luchow's German Cookbook by Jan Mitchell
Serving Size: 2
Categories: Potatoes, Salads

1 lb potatoes -- 3 medium
6 slices bacon -- diced
1 med onion -- diced
1/2 c vinegar
1/2 c stock
1 tsp salt
1/4 tsp pepper
1 tsp sugar
1 egg yolk -- beaten

Scrub potatoes; rinse. Boil in jackets; let cool. Peel and cut in 1/4-inch slices. Cook bacon in hot pan until crisp. Add onion; stir and cook until transparent. Add vinegar, stock or bouillon, and seasonings. Stir; let come to a boil. Stir in egg; remove from heat and pour over potatoes.
From: ctinbc at (CT in BC)
Date: 17 Feb 1999 00:00:18 GMT
If you have any baby potatoes, we like them just peeled around the middle and steamed in the Micro. Then toss with butter and lots of garlic. I was going to suggest twice baked potatoes too, but that is a lot like mashed potatoes put back in the skin. You might get busted for that one.
Good Luck,
From: Alan Boles (boles at
Date: Tue, 16 Feb 1999 18:28:22 -0800
Potato croquettes (tater tots) lots of recipes out there...
From: Nexis Robinson (nexis at
Date: 17 Feb 1999 00:13:00 GMT
Well, let's see here....
You can make:
fried potatoes
scalloped potatoes
au gratin potatoes
baked potatoes
twice baked potatoes
roasted herbed potatoes
french fries
and...for a real different way to prepare them....gnocchi!

I'm sure you know how to make them fried, baked, and french fried. AuGratin are not my favorite ( I don't like cheese sauce on any of my veggies) so I don't have a recipe for them.

For twice baked, bake them and then scoop out the middles. Mix with what sounds good mom likes cream cheese and chives, my sister likes tiny broccoli florets and swiss cheese....then either spoon or, if you wann get fancy, use a pastry bag to pipe the taters back into the skins. Bake again until the taters are starting to turn golden.

For roasted, you can use butter, cooking spray, olive oil...whichever you like. If it's butter, it should be soft or melted of course. Coat the taters after you've quartered or cubed them, and then sprinkle with your favorite herbs. I like olive oil with rosemary and oregano, and then, just before they're done, I add some minced garlic.

For scalloped, I do it my moms way which may be different than other ideas. I slice the taters and then layer them in a buttered baking dish with flour, milk, slat, pepper, and browned pork chops. Bake until taters are fork tender, meat is cooked through, and sauce thickens.

And here is a recipe for the gnocchi. You can serve it with olive oil and parmesean, or tomato sauce, broth, bacon or ham and cheese....whatever you like.


3 med size potatoes
1 tbsp butter
1/4 cup flour
1 egg, beaten
4 tbsp butter, melted (optional)
salt and pepper

Peel, cut and cook the potatoes until tender in boiling water, then drain thoroughly. Press thru a sieve or potato ricer, or mash them, and then cool slightly. Beat in 1 tbsp butter, flour, salt and pepper, then gradually add enough egg to bind the mixture without making it sticky or sloppy. On a floured board, roll with hands into a cyliner (about 3/4" thick) and then cut the cylinder into 1 inch pieces. Using the tines of a fork roll the pieces into a semi-ball shape. Heat salted water until just before boiling (water should be trembling), then add the dumplings and cook 10-12 min or until firm. Drain well and top with melted butter if desired.

Enjoy :)

From: Alan Boles (boles at
Date: Tue, 16 Feb 1999 18:42:02 -0800
Take a washed potato and slice it thin (but not all the way through) fan it out a little. Insert onion slices between pieces of potato alternate with garlic slices (I use elephant garlic) put a pat of butter on top . Liberal salt and peper and wrap in tinfoil and bake. Better on BBQ but adequate in oven.
From: Lynn K Busby (lynn at
Date: Wed, 17 Feb 1999 22:30:14 +0000
Alan Boles writes
>Take a washed potato and slice it thin (but not all the way through) fan it
>out a little. Insert onion slices between pieces of potato alternate with
>garlic slices (I use elephant garlic) put a pat of butter on top . Liberal
>salt and peper and wrap in tinfoil and bake. Better on BBQ but adequate in

Thank you for this one! I am mad about potatos (even the mashed ones!) But this is without doubt the most tempting potato recipe I have ever come across! Trying it this weekend! Unfortunately definately NOT barbeque weather, so oven will have to do.
From: S. John Ross (sjohn at
Date: 18 Feb 1999 13:50:05 GMT
Lynn K Busby wrote:
>But this is without doubt the most tempting potato recipe I have ever
>come across! Trying it this weekend! Unfortunately definately NOT
>barbeque weather, so oven will have to do.

Please post your results with this. Our family has done similar things on the BBQ grill for a long time, but I've never tried it in the oven (we just use onion slices, plus a splash of oil, vinegar, and a bit of tarragon). Any leads on appropriate temperature and time would be helpful! Thanks.
From: sf at pipeline.commmm (Barbara)
Date: Sat, 20 Feb 1999 18:48:08 GMT
Potatoes Anna is very similar. Much less "stuff", though. Sliced potatoes & clarified butter (salt & pepper). Heat a caste iron pan, pour in enough butter to coat the bottom and put in the first layer as a pretty, overlapped configuration (a la galette) because it will be your top when serving. layer the rest of the potatoes, sprinkling butter over every so often and the top can either be a mishmash or pretty like the bottom. One last basting with butter and cook on low with the lid on until the potatoes are will cooked and the bottom is a crusty brown.

Now, you need to make a decision. The REAL way to do this is to slide the potatoes out onto a pan and put them back in invereted, so the top now browns. If you are a "chicken", it's oven time. Lower the rack and broil until the top is browned evenly and crusted. NOW, take out the pan and invert onto a serving platter. Your pretty overlapped pieces will be on top. Slice like a pie and serve.
From: Andy (tranch at
Date: Tue, 16 Feb 1999 20:02:07 -0600
Here's a couple different recipes;

Potato and Carrot Puree

Recipe By: Pierre Franey Cooks With His Friends - Pierre Franey
Serving Size: 4

1 pound Idaho potatoes -- peeled and cubed
3/4 pound carrots, peeled, -- cut into 1" pieces
1/2 cup onion -- sliced
salt and white pepper -- to taste
1 tablespoon olive oil
1/2 cup milk -- warmed
1/8 teaspoon nutmeg
2 tablespoons cilantro -- finely chopped

Place potatoes, carrots and onion in a saucepan, add water to cover and salt. Bring to a boil, reduce heat and simmer 20 minutes, or until tender.

Drain potatoes and carrots and put through a food mill or potato ricer. Return to pan. Add white pepper and olive oil and blend well with a woodenspoon. place over low heat and add the warm milk gradually, blending with the wooden spoon. Add the nutmeg and cilantro, beating rapidly. Serve immediately.

Potato Dressing Balls

Serving Size: 15

4 baking potatoes -- cut into 1" cubes
2 tablespoons butter
1 cup celery -- chopped
1/2 cup onion -- chopped
1/4 cup parsley -- minced
2 eggs
18 slices white bread, torn into small pieces
1 cup butter -- melted
1 cup milk
1/4 teaspoon Tabasco sauce
1/4 teaspoon thyme
1/2 teaspoon salt
1/4 teaspoon black pepper

In a medium saucepan cover potatoes with cold water, bring to a boil, over medium high heat, cover and cook until tender, about 20 - 25 minutes. Drain, put through a ricer, place in a bowl and beat until smooth.

In a medium skillet melt 2 tablespoons butter over medium heat and sauté celery and onion until onion is translucent, about 10 minutes. Add parsley, stir, remove from heat and set aside.

In a large mixing bowl beat eggs until foamy. Stir in bread, melted butter, milk, Tabasco sauce, thyme, salt and pepper. Add celery onion mixture, then stir in potatoes.

Using an ice cream scoop, or a 1/3 cup measure, form the dressing into about 20 balls and place on a lightly oiled baking sheet, or in buttered muffin tins.

Bake in a preheated 375 degree oven until golden brown, about 25 minutes. Serve hot.

Potato Turnovers

Recipe By:
Serving Size: 12


3 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
2 egg
2/3 cup vegetable oil
2 tablespoons water


1 cup onion -- chopped
6 tablespoons butter
1 1/2 cups potato -- mashed
1 egg
1 teaspoon salt
1/4 teaspoon pepper

For the dough:

Combine the dry ingredients and make a well in the center. Add oil, eggs and water and gradually incorporate flour into mixture to make a soft pliable dough. Knead until smooth. Place in a bowl and let rest while you make the filling.

For the filling:

In a medium skillet, over medium heat, sauté onions in the butter until golden. Remove from heat and stir in mashed potatoes, egg, salt and pepper. Mix well to combine.

Preheat oven b to 375 degrees.

Turn dough out onto a lightly floured surface and roll out to 1/8 inch thick. Using a 3 inch circular cutter cut the dough into rounds. Place 1 tablespoon of the potato filling in the center of the round. Moisten the edges with a bit of water, fold, and pinch to seal. Place on a baking sheet and bake for 25 - 30 minutes.

NOTES: When first baked these pastries are firm. When allowed to cool and reheated they become softer and have a more mellow taste.
Makes about 2 1/2 dozen

Potato, Tomato and Rosemary Gratin

Recipe By: Gourmet Magazine - March 1998
Serving Size: 6

1 onion
1 clove garlic -- minced
1 16 oz. can whole tomatoes
2 pounds red potatoes
5 tablespoons olive oil
1 teaspoon fresh rosemary -- minced
1/3 cup water
1/4 cup Parmesan cheese -- grated
salt and pepper -- to taste

Cut onion crosswise into 1/2 inch thick slices. Drain tomatoes and coarsely chop. Peel potatoes and cut crosswise into 1/4 inch thick slices.

Preheat oven to 350 degrees.

In a heavy skillet heat 1 tablespoon oil, over medium high heat and sauté potatoes, turning, until golden brown on both sides. Transfer to a bowl and set aside. In the same skillet, add 1 tablespoon oil and sauté onion until tender.

Add onions to potatoes and stir in tomatoes, garlic, rosemary, salt and pepper to taste. transfer mixture to a shallow baking dish, drizzle with water and remaining oil. Sprinkle with Parmesan.

Bake until potatoes are tender and beginning to brown, about 30 minutes.
From: justanh at (JUST AN H)
Date: 17 Feb 1999 02:23:36 GMT
Here's a simple potato recipe that's sure to be a hit:

4 medium potatoes
1 stick butter
A pair of steady hands

Heat oven to 400 degrees. Peel potatoes. Lay the potatoes on a cutting board and, with a very sharp and thin knife, slice them as thinly as you possibly can .... without cutting all the way through. Slice them to within 1/4 inch of the bottom.

Fan the sliced potatoes (being careful not to break them) and place them in a small baking dish. Pour melted butter over them, sprinkle them generously with paprika and bake for an hour ... basting them every 15 minutes.

From: skatty05 at (Skatty05)
Date: 17 Feb 1999 06:50:48 GMT
Tater Skins

Bake the taters
Scoop out a lot of the inside, but not all
Deep fry the skins until the inside in golden in places
Put a mixture of fried bacon (chopped up) greated cheddar and chopped green onions in the shells.
Bake again at 350 until the cheese melts
Salt liberally, dip in sour cream.

Just like Bennigan's
From: aem (aemretd at
Date: 17 Feb 1999 07:25:38 GMT
JUST AN H wrote:
> Heat oven to 400 degrees. Peel potatoes. Lay the potatoes on
> a cutting board and, with a very sharp and thin knife, slice
> them as thinly as you possibly can .... without cutting all the
> way through. Slice them to within 1/4 inch of the bottom.

Another way to do the slicing is to put the potato in a wooden spoon. The sides of the spoon will keep you from slicing all the way through.
From: S. John Ross (sjohn at
Date: 17 Feb 1999 16:39:35 GMT
A nice alternate starch that a lot of people overlook is white hominy, which is tasty served simply with a bit of butter and salt & pepper, and also holds other flavors well - a casserole of it with cheddar, for instance, makes a nice side dish.

As for potatoes themselves - I like them scalloped. I also like boiled new potatoes.
From: Paul Ferrara (paul at
Date: Wed, 17 Feb 1999 23:17:59 -0500
I often toss quartered potatoes in olive oil, salt, and pepper and then spread them out in a pan and bake at 400 deg until brown. For a variation, I sprinkle with Emeril's Essense.

I also do a quick rice pilaf quite often. Cook rice in chicken broth instead of water and throw in some peas.
From: saygnite at (Saygnite)
Date: 17 Feb 1999 18:39:31 GMT
One of my favorites:

Oven-Roasted Potatoes & Zucchini With Garlic

7 medium red-skin potatoes, washed
2 medium zucchini
3 cloves garlic, peeled
leaves from 2 sprigs fresh, rosemary or 1 tbsp d
1/2 teaspoon fine sea salt
1/2 cup olive oil
coarsely ground black pepper

Preheat oven to 350 degrees. Cut potatoes and zucchini into 1-inch-long chunks, 1/2" thick. Place zucchini in bowl and cover with plastic wrap; set aside.

Mince garlic with rosemary and sea salt until mixture is almost a paste. Combine garlic paste with olive oil in 14-by-9-inch baking dish. Add potatoes and coat well with mixture. Roast 30-35 minutes, turning potatoes once or twice during roasting.

Add zucchini to baking dish and toss vegetables well. Return pan to oven and roast another 20-25 minutes, or until zucchini is soft but not mushy and potatoes are golden brown. Sprinkle with pepper and serve immediately. Makes 4 servings.

From Mary Ann Esposito's 'Nella Cucina'. Christie Aspegren, September 93 Round Robin. [dead link]
From: Lynn K Busby (lynn at
Date: Wed, 17 Feb 1999 18:49:11 +0000
Cut up the required amount of peeled potatoes, cut into slices about half inch thick. Slice about half the amount of onions. Grate cheddar cheese, about 2oz per person. Layer all of this in an oiled oven proof dish, finishing with cheese (grate more if you need to),seasoning each layer with salt and pepper. Pour over a small carton of single cream. Bake until the potatos are soft.

Similarly slice the potatoes and onion, sautee for a few mins in some butter (until the onions begin to soften and the potato JUST starts to brown. Pour over enough good stock (any kind) to cover, season then cook on a low heat until the potatos are soft and most of the liquid had disappeared.
From: Sean (sean.leeders at
Date: 17 Feb 1999 19:55:59 GMT
OK, sure they want you to get rid of Mashed Potatoes, but when you have them again some time, try this:

Be aware, this idea is stolen directly from a Chicago restaurant called the Mashed Potato Club.

Make some good mashed potatoes according to whatever recipe you like.
(mine is skin on, sour cream, lots o' garlic, black pepper, and cayannepepper)
Then let everyone decide what they want on them. The emphasis is they can put _ANYTHING_ they want on them. Make a quick list of available things in the kitchen.
Include meats, vegetables, fruit, spices, candy, syrup, cheeses, anything and everything.
Then mix up their special orders.

Though they will probably stick with somewhat normal things to put on, it's having the option of putting M&Ms in your mashed potatoes if you want that is important. And they won't feel like it's eating what was put in front of them, they chose. Make sure they know it's a special occasion so they don't ask for it every time you serve mashed potatoes. You might want to write all of the options down because kids have learned not to ask for Cherios on their potatoes. Make it fun.

Personally, at the Mashed Potato Club, I like jalapenos, black bean hummus and chedar cheese.
I haven't built up the nerve, but M&Ms sound like they would go well too.
From: cryambers at (Cryambers)
Date: 18 Feb 1999 15:38:17 GMT
This is potato dish I make often.

Indian-Spiced Potato Gratin

Recipe By: New York Times Magazine, April 28, 1996, p. 70.
Serving Size: 6

1 tablespoon unsalted butter -- plus additional for greasing dish
2 large onion -- halved lengthwise and thinly sliced crosswise
1 tablespoon ground cumin
1 teaspoon ground turmeric
pinch cayenne pepper
1 1/2 teaspoons kosher salt
freshly ground pepper -- to taste
2 cloves garlic -- peeled and minced
3 large baking potato -- peeled and cut into 1/16-inch slices
1 cup heavy cream

Preheat oven to 350°.

Melt the butter in a large skillet over medium-low heat. Add the onions and cook, stirring frequently, until onions are carmelized, about 30 minutes. Set aside.

In a small bowl, stir together the cumin, turmeric, cayenne, salt and pepper. Stir in the garlic.

Butter a 13-by-9-by2-inch baking dish. Layer half of the potatoes in the dish, overlapping them slightly. Sprinkle with half of the spice mixture. Cover with the onions. Layer the remaining potatoes over the onions. Sprinkle with the remaining spice mixture, and pour the cream over the top.

Cover with aluminum foil and bake until the potatoes are tender, about 1 hour.

Let cool slightly, cut into rectangles and serve. (The potatoes can be made ahead and reheated in a low oven, covered with aluminum foil.)